Cajun Chicken and Rice Salad

Servings: 4 | Serving size: about 2 cups salad

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes good leftovers and keeps well, refrigerated, for 2-3 days. Note that active cooking time does not include chilling time.

Place a large skillet in the oven and preheat to 325°F. Put the onions in the pan and cover. Roast for about 30 minutes and turn the onions once. Roast for another 20 minutes and remove from the oven to cool.

While the onions are cooking place the quart of water in a medium skillet over medium high heat. When the water is simmering add the chicken breasts and poach for about 20 minutes.

Remove the chicken and cut into cubes and place in a large bowl.

While the onions and chicken are cooking place 4 cups water in a medium sauce pan over high heat. When boiling, add the brown rice and reduce the heat to a simmer. Cook for about 25 minutes until the water has evaporated. Turn off the heat and let stand for about 10 minutes. Place in the bowl with the chicken.

Add the grape tomatoes and bell pepper to the bowl. When the onions are cool coarsely chop and add to the bowl.

Place the feta cheese, milk, parsley, Cajun seasoning, salt and pepper in a blender and puree.

Add the dressing to the bowl and fold together with the basil. Chill for at least an hour, then serve.